Introduction
Chicken Tortilla Soup made in a crock pot is a classic main dish, perfect for family dinners, cozy gatherings, or comforting meals. This spicy, tangy soup, featuring tender chicken, a rich tomato-based broth, and vibrant Mexican-inspired flavors, delivers warmth and satisfaction in every spoonful. Presented in a white ceramic soup tureen or individual white ceramic bowls, garnished with fresh cilantro, avocado slices, or crispy tortilla strips, this Chicken Tortilla Soup recipe offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a hands-off, crowd-pleasing dish that brings festive, homestyle charm to any occasion.
Ingredients
For the Chicken Tortilla Soup:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
For Serving:
- Optional: Fresh cilantro, avocado slices, crispy tortilla strips, shredded cheese, sour cream
- Suggested Accompaniments: Cornbread, lime wedges
- Suggested Pairings: Mexican beer (e.g., Corona), lime-infused sparkling water
- Suggested Aesthetic: Serve in a white ceramic soup tureen or individual white ceramic bowls
- Suggested Equipment: Crock pot (slow cooker), knife, cutting board, measuring cups/spoons, ladle
Step-by-Step Process
- Prepare Ingredients: In a crock pot, add olive oil, diced onion, minced garlic, black beans, corn, diced tomatoes, diced tomatoes with green chilies, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine. Taste the broth mixture (safe, as it’s pre-cooked ingredients) and adjust with a pinch of chili powder or salt for balanced flavor.
- Add Chicken: Place chicken breasts in the crock pot, submerging them in the broth mixture.
- Slow Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
- Shred Chicken: Remove chicken from the crock pot, shred with two forks, and return to the pot. Stir in lime juice to brighten flavors.
- Serve: Ladle Chicken Tortilla Soup into a white ceramic soup tureen or individual white ceramic bowls. Garnish with fresh cilantro, avocado slices, crispy tortilla strips, shredded cheese, or sour cream. Serve hot with cornbread, lime wedges, Mexican beer, or lime-infused sparkling water.
Tips for Better Chicken Tortilla Soup
- Taste the broth mixture before cooking to balance spicy, tangy, and savory flavors; adjust cautiously.
- Use fresh or high-quality canned ingredients for the best flavor and texture.
- Shred chicken finely for even distribution in the soup.
- Make crispy tortilla strips by cutting corn tortillas into strips, tossing with oil, and baking at 400°F for 8–10 minutes until golden.
- Present in a white ceramic soup tureen or bowls to highlight the vibrant broth and colorful garnishes.
- Make ahead: Assemble ingredients in the crock pot insert the night before; store in the fridge and cook the next day.
- For a thicker soup, blend 1 cup of the soup (without chicken) and stir it back in before serving.
- Enhance aesthetic: Garnish with fresh cilantro, avocado, and tortilla strips in white ceramic bowls for a festive, inviting look.
Variations and Customization
- Gluten-Free Chicken Tortilla Soup: Ensure broth and canned goods are gluten-free; use gluten-free tortilla strips.
- Vegetarian Chicken Tortilla Soup: Replace chicken with 1 1/2 cups cooked pinto beans and use vegetable broth.
- Low-Sodium Chicken Tortilla Soup: Use low-sodium broth, tomatoes, and reduce salt to 1/4 tsp.
- Spicy Chicken Tortilla Soup: Add 1 diced jalapeño or 1/2 tsp cayenne pepper with the spices.
- Creamy Chicken Tortilla Soup: Stir in 1/2 cup sour cream or heavy cream after shredding chicken.
- Green Chicken Tortilla Soup: Replace diced tomatoes with 1 cup green salsa (salsa verde) for a tangy twist.
- Cheesy Chicken Tortilla Soup: Stir in 1 cup shredded cheddar or Monterey Jack cheese before serving.
- Slow Cooker Chicken Enchilada Soup: Add 1/2 cup enchilada sauce and top with crushed tortilla chips.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed.
- Freeze soup (without garnishes) in a freezer-safe container for up to 3 months; thaw in the fridge overnight and reheat on the stovetop.
- Serve hot for the best flavor and comforting texture.
- Use as a main dish with light sides or a standalone meal for cozy evenings.
- Pair with Mexican beer or lime-infused sparkling water to complement the spicy, tangy flavor.
- Present in a white ceramic soup tureen, pots, or bowls with garnishes for an appetizing, festive charm.
Nutritional Information
Based on 6 servings (without garnishes):
- Calories: 280 kcal
- Total Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 880mg
- Total Carbohydrates: 28g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 24g
- Vitamin A: 20% Daily Value
- Vitamin C: 25% Daily Value
- Calcium: 8% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~550mg). High in protein and fiber; enjoy with garnishes for balance.
Conclusion
This Chicken Tortilla Soup Crock Pot recipe delivers a spicy, comforting main dish perfect for any occasion. It transforms simple ingredients into a festive classic. Its hands-off preparation and vibrant presentation make it a favorite. The tender chicken, rich broth, and zesty toppings delight every spoonful. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Chicken Tortilla Soup Crock Pot Recipe: Spicy and Comforting
Classic Chicken Tortilla Soup with spicy, comforting flavor.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 15 oz black beans, drained
- 1 can 15 oz corn kernels, drained
- 1 can 14.5 oz diced tomatoes, undrained
- 1 can 10 oz diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp lime juice
- Optional: Fresh cilantro avocado slices, tortilla strips, shredded cheese, sour cream
- Suggested Pairings: Mexican beer cornbread
Instructions
- In a crock pot, combine oil, onion, garlic, beans, corn, tomatoes, broth, chili powder, cumin, paprika, salt, and pepper; taste and adjust.
- Add chicken; cook on low 6–8 hours or high 3–4 hours.
- Remove chicken, shred, and return to pot; stir in lime juice.
- Serve in a white ceramic tureen with cilantro, avocado, tortilla strips, cheese, sour cream, beer, and cornbread.
Notes
- Taste the broth for balanced flavor.
- Store in fridge for 4 days or freeze for 3 months.
- Try a vegetarian or creamy variation.
- Pair with lime wedges.
